Lactose-free and fibre-rich coconut milk can be used as a base for curries, smoothies and desserts. To make your own, simply blend unsweetened coconut flakes with hot water, pour through a strainer, squeeze through a cheese cloth and refrigerate. Chef Timothy, from Burger & Lobster in Dubai, says: “I love working with coconut milk because of its adaptability. You can use it with prawns, beef, chicken and, of course, lobster. Savoury meals aside, even sweet dishes get a lot of depth from coconut milk.”

Chef Timothy. Courtesy Burger & Lobster Dubai

Lobster tikka masala

Ingredients

350g lobster meat

6g ghee

8g cumin seeds

10g fresh garlic

10g fresh ginger

75g red onion

27g cashew nuts

7g tikka spice mix

2g cumin powder

2½g garam masala powder

6g turmeric powder

180g tomatoes

80ml coconut milk

5g coriander leaves

25g butter

Method

Cut the lobster meat into four equal parts for ease of serving. Heat two tablespoons of ghee in a pan and fry on medium heat with the cumin seeds.

Add the crushed garlic and ginger.

On medium to low heat, add the onion and the cashew nuts and cook well.

To make the seasoning, add the tikka spice mix, cumin powder, garam masala powder and turmeric powder, and fry well.

Add tomatoes and cook for 10 minutes.

Add the coconut milk at the end.

Blend the mixture, then add the lobster pieces and cook on a medium to low flame.

Add the butter and refresh the taste with coriander leaves.

Serve hot with cumin rice.

Cumin rice

Ingredients

7g ghee

2g cumin seeds

2g ginger

150g cooked basmati rice

5g salt

Chopped coriander leaves

to garnish

Method

Heat the ghee in a medium-sized saucepan over medium-high heat. Drop in the cumin seeds, fresh ginger and cook until they splutter. Do not allow the cumin seeds to burn or become dark brown.

Add the cooked rice and season with salt.

Reduce the heat to low and finish with freshly chopped coriander leaves.